岐阜県·和菓子
Tsuchiya Kaki-yokan (Persimmon Jelly)
When you split the bamboo cylinder, an amber-colored yokan appears. The aroma is the mellow sweetness of dried persimmons. Since ancient times, Ogaki has been a production area for the astringent 'Dojo Hachiya' persimmons. The fourth generation of Okashi Tsuchiya sought to utilize these persimmons—which become melt-in-your-mouth sweet when dried—to create this Kaki-yokan. Each harvested persimmon is peeled and sun-dried; once a white powder appears, the seeds are removed and the fruit is crushed, then mixed with sugar and agar and poured into bamboo vessels. The production method remains almost unchanged to this day. The bamboo container, devised by the fifth generation, imparts a subtle scent of bamboo leaves. It is a famous confection that Gifu is proud of, where the natural sweetness of the persimmon spreads gently.
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Tsuchiya Kaki Yokan
A persimmon jelly (kaki yokan) made by the long-established Tsuchiya of Ogaki, prepared by kneading whole Dojo Hachiya persimmons from Mino. Using a traditional method preserved since the Edo period where the jelly is poured into bamboo containers, this is a representative confection of Ogaki, featuring the concentrated, rich sweetness of persimmon.
